The New Golden Age of Cocktails

BlackWidowandDoubleBlack

Palo-Veza

1 ounce Tequila Don Julio Reposado
3 ounces grapefruit soda
3 ounces lager

Grapefruit peel for garnish

Combine Tequila Don Julio Reposado, grapefruit soda and lager into a highball glass with ice (salted rim optional). Stir contents with bar spoon. Garnish with a long grapefruit peel.

Ideal Serving Glass

Highball glass

Yield

1 drink, no drink contains more than 0.6 fl oz of alcohol

Cherry_Bombshell

Cherry Bombshell

1 ounce Baileys Chocolate Cherry
1/2 ounce Captain Morgan Original Spiced Rum
Chocolate syrup and maraschino cherry for garnish

Combine Baileys Chocolate Cherry and Captain Morgan Original Spiced Rum in a cocktail shaker with ice. Shake well. Strain contents into a shot glass rimmed with chocolate syrup. Top with a maraschino cherry.

Ideal Serving Glass

Shot glass

Yield

1 drink, no drink contains more than .6 fl oz of alcohol

Cali Tidings Punch V01F s

Cali Tidings Punch

Ingredients

1 liter bottle Caliche
1 bottle of sparkling wine
16 oz of Ruby  port
12 oz curaçao liquor
12 oz fresh squeezed and strained orange juice
12 oz unsweetened pineapple juice
8 oz fresh squeezed strained lemon juice
8 oz light agave nectar
1 large block of ice

For garnish:

1 cup of hulled and sliced strawberries
2 large lemons pitted and sliced
Handful of mint leafs.

In a large punch bowl combine the Caliche, port, curaçao, fruit juices and agave nectar, stir until well incorporated, refrigerate for at least 4 hours. When ready to serve add the ice and garnishes to the bowl, gently stir in the champagne. Serve in small punch cups.

Bright Eyed Fizz

Bright Eyed Fizz

Created by New York City
Mixologist Lynnette Marrero

Ingredients
1 1/2 ounces Zacapa Rum 23
2 ounces sparkling water
3/4 ounce fresh lemon juice
1/2 ounce honey
1/4 ounce fresh ginger extract
1/4 tsp ground cardamom
1/4 tsp ground turmeric

Combine Zacapa Rum 23, fresh lemon juice, honey, fresh ginger extract, ground cardamom and ground turmeric into a cocktail shaker and shake vigorously. Strain contents into highball glass over ice. Top with sparkling water

Ideal Serving Glass

Coupe glass

Yield

1 drink, no drink contains more than 0.6 fluid ounces of alcohol

Text by GABRIEL COTHES

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